Granola, Sweet Granola

by brynnharrington on March 3, 2014

Having spent childhood summers bathing in a freshwater lake and listening to Peter, Paul and Mary, it’s no surprise that I love granola. I love it for its tree-hugging, free-loving connotation just as much as I love it for its strong flavor, rugged texture, and quick satisfaction. And I’ve loved it even more during the past few months, as I’ve been eating gluten-free and eager for an occasional break from the monotony of eggs and oatmeal.

Inspired by some incredible (but insanely expensive) local granola made at Flour Craft Bakery in Marin County, I roped the kids into helping me make a batch of my own this weekend. It was fun and easy, taking a few minutes to prep and 30 minutes to cook. Here’s the recipe I used, based around Flour Craft’s Maple Pecan variety and a base recipe from Mark Bittman’s How to Cook Everything: